Nancy, in a future column, could you please explain how average folks who don’t own an olive grove in Italy can identify “good” EVO? There is a bewildering array of bottles with fancy labels on the shelves if every grocery store and culinary shop, but how to choose? Thanks!
I was lucky enough to attend a month-long training course in Ankara years ago. The breakfasts were a total eye opener. Cucumbers and tomatoes and olives and cheese for breakfast? Yes, please!!
Last week, I turned leftover peppers and onions that had previously topped spicy sausages, into a pasta sauce by adding tomato and cooking it down with extra garlic and bay leaves. There was a container of that sauce leftover, which, with added cumin and coriander, became shakshuka for breakfast. I added cubes of feta and sprinkled it with cilantro. It was fabulous. J turned up his nose at it. He is very conservative in his breakfast choices, where I will eat pretty much anything on my low-carb diet. The only time he will stray from his regimen of eggs and bacon, oatmeal, or french toast is for a Mexican breakfast dish like huevos rancheros or a breakfast burrito. We usually get our own breakfasts these days.
Whether to breakfast or brunch is almost a daily dilemma for me. Loved this piece: thank you from Orkney, off the north coast of Scotland. An Orcadian breakfast might be a beremeal bannock, split with fried black pudding, poached smoked haddock and topped with a poached egg. Actually, that sounds more like a brunch!
You had me starting with the soft boiled egg and ending with shakshouka, a favorite that I forgot about and a perfect Saturday dish. Best breakfast, especially after an indulgening night: softly poached eggs and hasbrowns, maybe scrapple if I'm home in Phila. Lots of ketchup. Sometimes if the stomach can handle it, a slice of pie. Then waddle home and take a nap.
Glorious breakfast...Ephesus 1998 You bring it all back....cucumbers, yogurt, marvelous flat bread, honey, fruit, served on an early summer morning....a slice of heaven. Left overs are the best breakfast, sinful, a bowl of pasta or cold pizza from college days. Your article brings it all back...what is in the frig, hmmm, chicken Korma? It brightens up the malaise of March, doesn't it? xo
Huevos rancheros - yes! In the downstairs cafe Sandbornes in the DF. Don’t know if it’s still there. Or churros con chocolate at the cafe on the corner of the market in Seville in the morning sunshine. Do so agree about orange juice.
I practice the late breakfast also, preferring not to eat until 10:30ish. Often I fry leftover rice in butter and sesame oil then cook to eggs in the middle topping with chili crisp, crunchy seaweed, soy sauce and some chopped leftover veggies. Sort of a Gyeran Bap, a quick Korean style meal which makes use of leftovers.
No such breakfast on Pantelleria where I used to spend the month of August. Black coffee and last nights bread from the local bakery. Great bread. Something in the dough was delicious
Nancy, in a future column, could you please explain how average folks who don’t own an olive grove in Italy can identify “good” EVO? There is a bewildering array of bottles with fancy labels on the shelves if every grocery store and culinary shop, but how to choose? Thanks!
I was lucky enough to attend a month-long training course in Ankara years ago. The breakfasts were a total eye opener. Cucumbers and tomatoes and olives and cheese for breakfast? Yes, please!!
Last week, I turned leftover peppers and onions that had previously topped spicy sausages, into a pasta sauce by adding tomato and cooking it down with extra garlic and bay leaves. There was a container of that sauce leftover, which, with added cumin and coriander, became shakshuka for breakfast. I added cubes of feta and sprinkled it with cilantro. It was fabulous. J turned up his nose at it. He is very conservative in his breakfast choices, where I will eat pretty much anything on my low-carb diet. The only time he will stray from his regimen of eggs and bacon, oatmeal, or french toast is for a Mexican breakfast dish like huevos rancheros or a breakfast burrito. We usually get our own breakfasts these days.
Whether to breakfast or brunch is almost a daily dilemma for me. Loved this piece: thank you from Orkney, off the north coast of Scotland. An Orcadian breakfast might be a beremeal bannock, split with fried black pudding, poached smoked haddock and topped with a poached egg. Actually, that sounds more like a brunch!
I don't even LIKE eggs... but this made me hungry!
You had me starting with the soft boiled egg and ending with shakshouka, a favorite that I forgot about and a perfect Saturday dish. Best breakfast, especially after an indulgening night: softly poached eggs and hasbrowns, maybe scrapple if I'm home in Phila. Lots of ketchup. Sometimes if the stomach can handle it, a slice of pie. Then waddle home and take a nap.
Glorious breakfast...Ephesus 1998 You bring it all back....cucumbers, yogurt, marvelous flat bread, honey, fruit, served on an early summer morning....a slice of heaven. Left overs are the best breakfast, sinful, a bowl of pasta or cold pizza from college days. Your article brings it all back...what is in the frig, hmmm, chicken Korma? It brightens up the malaise of March, doesn't it? xo
Your egg-cup has chicken feet? Wonderful! Also, the shakshouka recipe sounds lovely, and the instructions are very clear.
Huevos rancheros - yes! In the downstairs cafe Sandbornes in the DF. Don’t know if it’s still there. Or churros con chocolate at the cafe on the corner of the market in Seville in the morning sunshine. Do so agree about orange juice.
I practice the late breakfast also, preferring not to eat until 10:30ish. Often I fry leftover rice in butter and sesame oil then cook to eggs in the middle topping with chili crisp, crunchy seaweed, soy sauce and some chopped leftover veggies. Sort of a Gyeran Bap, a quick Korean style meal which makes use of leftovers.
No such breakfast on Pantelleria where I used to spend the month of August. Black coffee and last nights bread from the local bakery. Great bread. Something in the dough was delicious